Moo Shu Pork Platter

Name: Moo Shu Pork Platter with Sesame-Toasted Tortillas & Jasmine Rice
Yield: 2 servings
Ingredients: 4 tbsp Katsu Sauce; 1 Onion; 4 tbsp Ginger; 1 tbsp Sesame Oil; 10 oz Ground Pork; 4 oz Cabbage; 6 Tortillas; 2 unit Scallions; 3/4 cup Rice; tsp Salt, tsp; 2 tsp Butter, tsp; 1 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Sesame-Toasted Tortillas & Jasmine Rice

By Recipe0 System

We give you permission to have pancakes for dinner—but hold the maple syrup. These are roasty, toasty Mandarin-style pancakes for wrapping moo shu pork. Our easy version is made with flour tortillas brushed with sesame oil and toasted in a pan. Present it all on a platter with the ground pork filling and a big bowl of rice. Want to make a moo shu bundle? Get wrapping! Want to have some pork over rice? Dig in! This meal lets you choose your own adventure.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 tbsp Katsu Sauce
1 Onion
4 tbsp Ginger
1 tbsp Sesame Oil
10 oz Ground Pork
4 oz Cabbage
6 Tortillas
2 unit Scallions
3/4 cup Rice
tsp Salt, tsp
2 tsp Butter, tsp
1 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim and cut scallions, separating whites from greens; mince whites and cut greens lengthwise into 1-inch-long matchsticks. Halve, peel, and thinly slice onion.
2

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 10-15 seconds.

Add rice, 1½ cups water (3 cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to medium low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add onion, scallion greens, and a big pinch of salt. Cook, stirring occasionally, until onion begins to soften, 2-3 minutes.

Add pork*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Add cabbage; cook, stirring occasionally, until warmed through, 1-2 minutes.
4

Add umami ginger sauce, katsu sauce, ½ cup water (1 cup for 4 servings), and a big pinch of salt to pan with pork mixture. Cook, stirring, until saucy and evenly coated, 1-2 minutes.

Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined. Transfer moo shu pork to a large serving platter. Wash out pan.
5

Heat same pan over low heat. Brush tortillas with a thin layer of sesame oil. Add tortillas to pan; cook until golden, 30 seconds per side. TIP: Depending on the size of your pan, you may need to work in batches.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Transfer rice to a serving bowl. Fold tortillas in half, then into quarters. Place rice and tortillas on platter with moo shu pork.

Serve family style, combining rice, moo shu pork, and tortillas however you like!

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